This year's spring is cold and weird, so it's time to snuggle up to something toasty and cinnamon-y, like these Korean pancakes in waffle form. I eat Hotteok, a street food found everywhere in Korea, in any weather actually. They are like cinnamon buns, but chewy and flat like a pancake with an oozing middle full of melted brown sugar and peanuts. So good and so perfect for chilly weather (or all four seasons ha!)

For the dough, place all the ingredients into your stand mixer fitted with a dough hook. Work on a low speed until everything comes together and then turn it up a the next level for about a minute or so. Cover bowl loosely with plastic wrap and a damp cloth and leave in a warm spot until doubled in size (about 1 hour)

Meanwhile, make the filling by mixing all the ingredients together in a small bowl

When the dough is ready, punch it down and place on floured surface. Divide dough into about 10 balls. While working with 1 ball, cover the rest with plastic wrap so they don't dry out

Flatten ball gently with your palm to get a circle the size of your palm (about 4 inches). Place 1 tbsp of filling in the middle and bring edges of dough to cover and pinch to seal. Continue doing that to all the hotteok dough.

Preheat your waffle iron and oil surfaces generously each time. Cook according to your waffle iron's directions and they should be nice and brown on the outside